Thai Hot& Sour Chicken Soup with Tom Yum Twist

Heat the vegetable oil in a large pot over medium heat.

Add the sliced ginger and sauté for about 1 minute until fragrant.

Add the diced chicken breast and stir‑fry until it is lightly browned, about 2–3 minutes.

Add the sliced oyster mushrooms and shiitake mushrooms and cook for 2–3 minutes, stirring occasionally.

Season the mixture with a pinch of salt and a pinch of black pepper.

Stir in the tom yum paste and fry for another minute to release its aroma.

Pour in the coconut milk and water, bring the soup to a gentle boil, then reduce to a simmer.

Add the rice noodles directly to the broth and cook until tender, about 4–5 minutes.

During the last 3 minutes of cooking, add the sugar snap peas and let them soften.

Finish the soup by stirring in the lime juice and drizzling the chili oil, then serve hot.